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Prep 15min
Total45min
Servings12
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Ingredients
Topping
3
tablespoons Gold Medal™ all-purpose flour
2
tablespoons granulated sugar
2
tablespoons finely chopped nuts, toasted
2
tablespoons firm butter or margarine
Muffins
1
egg
1/2
cup milk
1/2
cup butter or margarine, melted
1 3/4
cups Gold Medal™ all-purpose flour
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
teaspoons baking powder
1 1/2
teaspoons grated lemon peel
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
cup fresh raspberries
1/2
cup fresh blackberries
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Steps
1
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2
In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
3
In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
4
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
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To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.
For easy baking and easy cleanup, use paper baking cups.
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